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Dilly Bread Ring

By: Natercia Yailaian

"I made this bread when my boyfriend came to meet my family for the first time. It obviously made an impression on him because we eventually got married! This batter bread requires no kneading, so even novice bakers will find it easy. --Natercia Yailaian, Somerville, Massachusetts"

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

2 (.25 ounce) packages active dry yeast
1 1/3 cups warm water (110 degrees to 115 degrees)
1/3 cup warm milk (110 to 115 degrees F)
6 tablespoons butter or margarine, softened
1/3 cup sugar
2 eggs
1 cup sour cream
2 tablespoons minced fresh parsley
1 tablespoon dill weed
2 teaspoons salt
1 1/2 teaspoons minced chives
4 1/2 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in warm water. Add milk, butter, sugar, eggs, sour cream, seasonings and 3 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be sticky). Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Stir dough down. Spoon into a greased 10-in. tube or fluted tube pan. Cover and let rise until nearly doubled, about 45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown (cover loosely with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack.